On 12/28/2019 6:09 AM, Cindy Hamilton wrote:
> On Friday, December 27, 2019 at 7:42:08 PM UTC-5, cshenk wrote:
>> dsi1 wrote:
>>
>>> On Friday, December 27, 2019 at 2:07:06 PM UTC-10, cshenk wrote:
>>>> Terry Coombs wrote:
>>>>
>>>>> On 12/27/2019 1:07 PM, cshenk wrote:
>>>>>> Terry Coombs wrote:
>>>>>>
>>>>>>> On 12/27/2019 12:43 PM, cshenk wrote:
>>>>>>>> Got one going now.
>>>>>>>>
>>>>>>>> The meat is cut up stew beef (pot roast likely). I'd
>>>>>>>> gotten 2 family packs for 3.99lb sale. I'd say I have a
>>>>>>>> little over a lb in there.
>>>>>>>>
>>>>>>>> 3 smaller potatoes, cut fairly big
>>>>>>>> 1/2 a larger onion, rustic cut
>>>>>>>> 1 medium turnip, cubed
>>>>>>>> 4 carrots
>>>>>>>> 3 cloves garlic
>>>>>>>> 2 bay leaves
>>>>>>>> 2TB tomato paste powder
>>>>>>>> 3 cubes beef bullion
>>>>>>>> ~1/4C red wine
>>>>>>>> ~1/2TB worstershire
>>>>>>>> 1ts Whiskey smoked black pepper
>>>>>>>> Water to cover
>>>>>>>>
>>>>>>>> Later, may add cornstarch to gloss the sauce.
>>>>>>>>
>>>>>>>>
>>>>>>
>>>>
>> https://www.amazon.com/photos/shared...nMh532ghgH2OsW
>>>>>>>> In progress and simmering.
>>>>>>> Â* Did you sear the meat before you put it in the slow cooker ?
>>>>> We've
>>>>>>> found that a good sear in the cast iron (then deglaze with red
>>>>>>> wine and water) makes a world of difference in the flavor -
>>>>>>> and negates the need for bouillon .
>>>>>> Nope but I find that treatment seems to make the meat tough to
>>>>>> chew. Stovetop seems to work the the other way on that (odd).
>>>>>
>>>>> Â* If it's tough you didn't simmer it long enough . Takes time to
>>>>> break down that connective tissue .
>>>>
>>>> It's not tough at all because I don't sear it. It's long slow
>>>> simmered in a crockpot.
>>>
>>> Searing stew meat as a first step is just something that people say
>>> you have to do. It's the way they've always done things. These days,
>>> I don't bother with that messy step. I don't bother with searing a
>>> sous vide rib roast eather. Life is good.
>>>
>>>
>> https://www.amazon.com/photos/shared...lkai4rJecQ0BlX
>>
>> True, considering how many actually post cooking recipes here (as
>> opposed to links to other online recipes), I'd say we have a derth of
>> folks who actually COOK here.
>>
>
> I actually cook. But I figure people aren't interested in grilled
> chicken breast, scrambled eggs, lentil soup, vegetable soup, or the
> many basic, easy, and quick preps I use to put dinner on the table
> every night.
>
> Cindy Hamilton
>

Surely you've noticed we are a group of epicurean perfectionists with
superior taste buds that don't eat common peasant foods.

Lunch today will be foie gras with a side of caviar.